The custom in the south is still based on eating glutinous rice balls, while the north is to eat dumplings as always, and some regions will eat mutton vermicelli soup, or rice cakes, and wine, but in the cold weather and dry season, it is better to eat more easily digestible food is more conducive to health!
So today I will share with you the recipes of 2 kinds of dumplings, which are simple and nutritionally balanced, and are loved by adults and children.
Main ingredients: 200 grams of flour, 100 grams of water, 1 gram of salt, half a green onion, 2 eggplants, 1 egg, 1 handful of peanuts, 1 spoonful of oyster sauce, 1 spoon of five-spice powder, 1 spoonful of cooking oil.
Specific method] 1. Add 1 gram of salt to the flour, add water to knead into a smooth and delicate dough, cover with plastic wrap and let rise for 15 minutes.
2. Peel and dice the eggplant, add a spoonful of salt and marinate for 10 minutes.
3. Squeeze out the eggplant, add chopped green onions, add scrambled eggs, add crushed cooked peanuts, add a spoonful of oyster sauce, a spoonful of five-spice powder, then heat some hot oil and pour it in and mix well. According to the taste, judge whether to add salt or not.
4. Roll the awakened dough into long strips, divide it into small dough pieces, sprinkle dry flour on the cutting board, and roll it into round slices.
5. Teach you a simple way to pinch dumplings with a lot of fillings. Take a dough, wrap it in the eggplant filling, and pinch the ends first.
6. Then use the thumb and index finger of both hands to squeeze the edge of the dough to the middle, and pinch it tightly. The dumplings wrapped in this way have thin skins and large fillings.
7. Boil water in a pot, pour the dumplings into the boiling water, push the dumplings counterclockwise with a spoon, stick to the pot on one side, bring to a boil over high heat, add cold water once, and boil again. Cook until the dumplings float on the water and your stomach is bulging.
Main ingredients: 500 grams of shepherd's cabbage, 300 grams of pork filling, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 grams of salt, 80 grams of water, 2 grams of pepper, 1 tablespoon of cooking oil.
Specific method] 1. Rinse the purchased shepherd's cabbage several times with running water to control the moisture, remove the yellow leaves, then clean it thoroughly, blanch it in a pot, turn it into emerald green, turn off the fire and take out the cold water.
2. Squeeze out the water and chop the shepherd's cabbage, and there is less than 200 grams of less than 200 grams of shepherd's cabbage in the end, and prepare some pork stuffing that is four fat and six lean.
3. Add pepper, light soy sauce, oyster sauce and salt to the pork filling and stir well, add 80 grams of water in batches, and stir until strong. Add water or stock and stir each time until the meat filling is completely absorbed, so that the dumplings are tender and juicy.
4. Add the chopped shepherd's cabbage and stir well, and finally add a spoonful of hot cooking oil and mix well to lock in the moisture.
5. Take the dumpling skin and wrap it with the pork filling, boil water in the pot, turn the water clockwise with a spoon after the water boils, let the water in the pot rotate, then pour in the dumplings, still rotate clockwise, so that the dumplings will not stick to the bottom of the pot, add water twice after the water boils, and cook until the dumplings float on the water.
Nowadays, when thousands of recipes can be searched on the Internet and in various food apps, I still buy recipe books one by one, in the final analysis, becauseLazy.
In the past two years, I have passed a lot of recipes, borrowed and bought, but in the end, there are not many that remain with me. In addition to being really practical, each book left behind has its irreplaceable characteristics for me, and I also did a screening, and finally selected the following bookA taste of Chinese recipes and home cooking**", highly recommended to everyone.
This set of books is suitable for:Office workers, housewivesCooking learning, each dish is a hand-me-down delicacy, Taoism is home, mouth is nostalgia, the use of color pictures to explain the form of detailed explanations to take you to understand the cultural and historical traces of food, there are nanny-style production steps, Xiaobai can also be easy to use.
The book contains a total of near200 dishesEach dish records in detail the principles of cooking, the selection of ingredients, knife techniques, and the transmission of the five flavors of cooking.
The secret of making home-cooked food from "edible" to "delicious" is hidden in this book.
For example, it can be called a home-cooked food NO1 tomato scrambled egg, as long as the eggs are beatenSeparate the egg whites and egg yolksFirst, beat the egg whites into large bubbles, then add egg yolks and salt to beat together, and the scrambled eggs will beExtremely smooth.
For example, sweet and sour pork ribs, with two kinds of vinegar, aged vinegar and balsamic vinegar,Put it in two parts,This keeps it betterVinegar aroma.
Another example is that you want the rice to be glutinous and soft and sweetDon't ignore the rice rush;I want the porridge base to be soft enoughAdd a spoonful of oil;I want to stew the mushrooms more fragrant and smoothJust add a piece of chicken skin；If you want to keep the vegetables green, except only fry themOutside of 7 medium-rareYou can also blanch the vegetables with cold or ice water ......
When I read this book, I sigh "I see" from time to time, and when I make delicious dishes according to it, my self-confidence is even greater
The book also pays great attention to the details when cooking.
How much is the seasoning like "the right amount"?How to "raise" the pot, how to cut vegetables for novices with poor knife skills, how big the fire should be for steaming vegetables, whether to use cold water or hot water for blanching, how to soak dry goods, etcIt is explained in detail in conjunction with specific recipes.
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If you read and compare this cookbook carefully, I believe you can also make a delicious meal, and the aftertaste of the food is even more addictive. In fact, not only cooking, but also in work, life, and even interpersonal relationships, the benefits of aftertaste are worth paying attention to.
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